This loaf is just out of the oven. It has Cobrançosa incorporated in the dough and drizzled over the loaf as it went in, and came out. Upon removing it from the oven, the test kitchen was positively perfumed with the fresh, herbaceous notes of this fantastically fresh, Ultra Premium olive oil.

The recipe below will work in a bread machine, stand mixer, or with good ol' fashioned hand kneading. This bread is a fantastic accompanying a hearty stew, or any dish that generates sauce or gravy for dipping.

Portuguese Cobrançosa Peasant Loaf
4 1/4 cups all purpose flour
1/4 cup potato flour
1 tablespoon sea salt or kosher salt
1 tablespoon light amber honey or granulated sugar
3 tablespoons + 3 tablespoons Cobrançosa Olive Oil from Portugal
1 1/2 cups warm water
1/2 cup whole milk
2 1/4 teaspoons active dry yeast

If using a bread machine, add all of the liquid, honey/sugar, salt, and 3 tablespoons of olive oil to the pan. Then add both flours, followed by the yeast last. Follow the manufacturer's instructions for your bread machine if you intend to bake it in the machine.

If using a stand mixer or mixing kneading by hand, mix and then knead the dough for about 6 minutes. The dough should be very soft, but not sticky. Add more flour, in small amounts as needed to keep the dough from sticking. Allow to rise in a warm spot for about an hour. Lightly punch the dough down, transfer to a baking sheet lined with parchment and gently reshape in to a rustic loaf. Cover the dough with plastic wrap lightly greased with olive oil. Allow the dough to rise for 45 additional minutes

Preheat the oven to 375 and adjust the rack to the center of the oven.

Drizzle the loaf with two tablespoons of Cobrançosa, and bake for about 40 minutes, until golden brown, or a digital thermometer inserted in to the center of the loaf registers 199 degrees. Remove the loaf and immediately drizzle with remaining tablespoon of Cobrançosa. Allow to cool for at least 10 minutes before before serving. Best served warm!






This recipe is extra simple and extra delicious. Slow roasting whole garlic heads brings out a nutty sweetness in the garlic and turns the cloves creamy and spreadable. A robust olive oil is a must here otherwise you will loose the lovely marriage of flavors as the character of olive oils with modest phenol content will dissipate under such heat.

The ways in which you can then use this "garlic candy" as I call it, are endless. You can use them in dressings, sauces, marinades, smeared on a slice of toasted baguette with a drizzle of olive oil and a pinch of sea salt, in aioli, on roasted meats, grilled meats, fish, chicken breast, with vegetables, on baked potatoes, in pasta, and on, and on...

Roasted Garlic with Robust Spanish Hojiblanca
7-9 firm, whole heads of garlic, with the stem end sliced off. (Do not slice the root end or the bulb may fall apart)
1/3 cup Fresh, Robust, High Poly, High Oleic, Low FFA extra virgin olive oil such as Ogliarola, Hojiblanca, California Organic Mission, etc.

Preheat the oven to 400. In a pie tin, cake pan, or other shallow oven proof baking vessel, place the garlic heads cut side up. Drizzle each head generously with approximately two teaspoons of extra virgin olive oil.

Seal the pan tight with aluminum foil and bake for 35-40 minutes, until the garlic is fragrant, soft, and golden brown.





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Warm, spicy, ever so cheesy, and savory, this cornbread is delicious by itself or accompanied by a steamy bowl of soup.

2 cups whole wheat flour
1/2 cup yellow cornmeal

2 tablespoons honey
1 tablespoon baking powder 1

1 teaspoons kosher salt

1 1/2 cups whole milk

2 large eggs, lightly beaten
1/2 cup Baklouti Chili Olive Oil
8 ounces sharp grated Cheddar, 2 ounces reserved
1/3 cup chopped scallions, +2 tablespoons reserved

2 tablespoons (1 small pepper) seeded finely diced fresh Anaheim pepper

Preheat the oven to 350 degrees F. Grease a 9 by 9"inch baking pan with Baklouti Olive Oil.


Combine the flour, cornmeal, honey, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and Baklouti Olive Oil. With a wooden spoon, stir the wet ingredients into the dry. Mix in the grated Cheddar, scallions and Anaheim peppers.

Pour the batter into the prepared pan, smooth the top, and sprinkle with the reserved grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.


Chipotle Black Bean Dip


Chipotle Black Bean Dip

serve with tortilla chips, pita chips or raw veggies for a sure party favorite Ingredients

2 T Chipotle Olive Oil

½ C green onions, sliced

2 t coriander

2 t cumin

2 (15oz) cans black beans, rinsed/drained

⅓ C water

¼ C fresh lime juice

1½ C (10½oz) canned chipotle chiles in adobo sauce

¾ t Smoked or Spicy Sea Salt

½ C sour cream

½ C minced cilantro


1. Heat oil on medium heat. Add onions, coriander & cumin. Sauté until soft (3 minutes).

2. Add beans, ⅓ C water & simmer 7 minutes. Let cool for 5 minutes.

3. Put beans & remaining ingredients in food processor. Process until almost smooth. Serve.


Maple Baked Beans

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Maple Baked Beans

4 strips bacon (cut into 1' pieces)
1/2 cup onion - chopped
1 can navy beans
1 can black beans
1/2 cup Espresso Dark Balsamic
1/2 cup ketchup
1/2 cup Maple Dark Balsamic
1/4 cup brown sugar - packed
1 tbsp chilli powder

Sear bacon in large pot until crispy.
Add onions - sauté.
Rinse and drain beans - add to pot with ketchup, balsamic and 1/2 cup water.
Stir in brown sugar and chilli powder, cover and bring to a bowl.
Reduce heat and let simmer - stirring often for 1/2 hour until beans have softened.